What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 pepperidge farm spanakopita recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Pepperidge Farm Spanakopita Recipe
Spanakopita Puffs
Spinach & Feta Pie
Rustic Spinach Pie
Spanakopita Puffs
Spinach & Feta Cups
Spinach-Cheese Swirls
Spinach Pie in Puff Pastry (Spanakopita)
Rustic Spinach Pie
Spinach Cheese Swirls
Spanakopita Puffs
Spanakopita Puffs
Spanakopita Puffs
Is puff pastry and filo dough the same thing?
Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough includes only flour, water, vinegar, and a little oil. The fine sheets of pastry dough result in a crispy, crackly effect when layered and baked.
How do I make my spanakopita crisp?
Use pastry layers to cover spinach filling. Using a sharp knife, score top of pastry into 24 squares. Brush top with butter. Bake for 45 to 50 minutes or until golden and crisp.
Can I use puff pastry in place of phyllo?
You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don’t expect the same results. Here’s the best way to use each of these flaky, versatile doughs. It’s easy to love any recipe calling for phyllo or puff pastry.
Why is my spanakopita soggy on the bottom?
The main two reason for soggy spanakopita is the spinach or the ricotta cheese. Spinach must be well wilted. Look for little to no remaining moisture in the skillet. If you do this ahead of time, put it in the fridge, uncovered to let it dry out even more.
What filling is traditionally used in pastry?
Pastry cream: Confectioner’s custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc.
Is filo pastry healthier than puff pastry?
Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it’s easy to use.
Does spanakopita need refrigeration?
Cover tightly and refrigerate overnight. When you are ready, go ahead and bake according to recipe instructions. Budget 1 hour for baking. – Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings.
Can I reheat filo pastry pie?
Do not microwave phyllo pastries and pies as this will make them limp and soggy. Freeze baked and cooled phyllo shapes, wrapped in an airtight container, for up to a month or until ready to use. Place in a preheated oven of 180°C and reheat.
What temperature do you reheat spanakopita?
On the off-chance you have leftovers, reheat the spanakopita in a 350-degree oven for 10 minutes.
How do you pronounce phyllo dough?
Pronunciation
- (Received Pronunciation) IPA: /ˈfiːləʊ/, /ˈfaɪləʊ/
- (US) IPA: /ˈfiːloʊ /, /ˈfaɪloʊ/
- Audio (US) 0:01. (file)
Are spring roll wrappers the same as filo pastry?
Spring roll wrappers are made from wheat flour and water and are generally sold frozen. They are very thin and resemble filo pastry in appearance. They are generally sold in about 4-5 inch square package sizes.
Can you use croissant dough for puff pastry?
No, you can not use puff pastry to make croissants because would you end up with a compact and tough bloc of cooked dough that is not airy and generally not very pleasant to eat. This is because croissant dough is closer to a bread dough while puff pastry is closer to a pie crust.